Panko Chicken carbonara recipe consists of a rich carbonara sauce with pancetta, succulent shrimp, red bell pepper, delicious chicken, and cooked pasta.
This dish is an Olive Garden copycat recipe that combines juicy shrimp and chicken in a creamy carbonara sauce with pancetta or bacon bits.
We have adapted this recipe to our taste preferences and our version is easier and has no cream in it.
This dish requires quite a few steps but in the end, it is totally worth it and you can enjoy a restaurant-quality meal at home. Enjoy with a side of garlic bread or a simple salad.
Love pasta comfort food recipes? Try these family favorites next: Shrimp and Sausage Pasta, Fajita Pasta, and Chicken Alfredo Bake.
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🛒Ingredients
- Pasta - Fettuccine or spaghetti is classic for carbonara, but feel free to use gluten-free or low-carb pasta as a substitute.
- Cheese - Parmesan, Pecorino Romano, or a mix of both adds rich flavor to the sauce. Use what you have or prefer!
- Garlic - Minced garlic adds bold, savory notes that complement the shrimp. Love garlic? Double it up! If not, try shallots or scallions instead.
- Shrimp - 11-12 large shrimp work well, but you can substitute with scallops or crab meat. For a vegetarian option, try mushrooms or tofu.
- Chicken - A butterflied chicken breast works best, or you can use chicken strips. Try turkey, bacon, or pancetta instead, or skip it to make shrimp carbonara.
- Breadcrumbs - Panko is great for a crispy finish, or you can use homemade breadcrumbs.
- Cooking oil -Extra virgin olive oil is ideal, but any neutral oil you prefer will work.
- Pancetta - Traditional guanciale cut into thick strips works well too, as its fat enhances the sauce’s creaminess when mixed with pasta water.
- Egg yolks - Essential for the creamy carbonara sauce texture.
- Bell pepper - Adds a hint of sweetness and crunch. Not a fan? Swap with mushrooms, zucchini, or spinach.
- Black pepper - Adjust to taste for added depth and mild heat.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make It
- Veggies: In a large saucepan, add a tablespoon of olive oil. Let the onions and bell peppers sizzle together over medium-high heat until they're almost softened. Give them a good stir every now and then. Set aside.
- Shrimp: Sprinkle some salt and black pepper on the shrimp and toss them in the skillet with minced garlic.
- Cook the shrimp until they turn a beautiful pink color. Once they're done, set them aside on a plate and cover with aluminum foil to keep them warm and juicy while you cook the rest of the dish.
- Panko chicken: In a small mixing bowl, whisk the egg. In another bowl, combine flour and panko breadcrumbs with a pinch of salt.
- Dunk the chicken pieces in the egg, then roll them in the panko-flour mixture until fully coated. Add a bit more oil to the skillet and cook the chicken pieces for 3-4 minutes on each side until they’re golden brown and crispy. Once done, transfer them to a plate with paper towels to soak up any excess oil.
- Egg yolks: In a medium bowl, whisk together 2 egg yolks, parmesan cheese, and a splash of pasta cooking water. You'll know the mixture is ready when it starts to thicken but remains pourable. Set aside.
- Pasta: Cook pasta al dente in a pot with water, without adding salt. Don’t drain the pasta just yet; you’ll need the "wet pasta" for the next step. Reserve 1 cup of the cooking water separately.
- Pancetta: While the pasta is cooking, take a new large, clean skillet (large enough to fit the entire dish later) and cook the pancetta with black pepper to taste over medium-low heat (no oil needed).
In traditional carbonara, chefs are generous with black pepper when frying pancetta or bacon. If you're making it for the first time I recommend adding a little pepper for now. Set half of the cooked pancetta aside for garnish.
- Combine pasta: Use kitchen tongs to transfer the cooked pasta into the skillet. Don’t drain it first—you’ll want a bit of that starchy cooking water to help bind everything. If the sauce is too thick, add a splash or two of the reserved pasta water until you reach the perfect consistency, being careful not to add too much.
- Stir until the pasta is coated and all the flavors are melded together perfectly.
- Assemble: Stir in the bell peppers and onions, then top with the panko chicken and garlicky shrimp.
- Pile them high on top of the pasta, and garnish with freshly chopped parsley and black pepper. This dish is all about flavor and presentation, so make it look as beautiful as it tastes. Enjoy!
🦐 Make Next: Sheet Pan Shrimp and Asparagus
To assemble.
Stir in bell peppers and onions, and top with panko chicken and garlicky shrimp. Pile them high on top of the pasta, and don't be shy with that freshly chopped parsley and black pepper.
This dish is all about the flavor and the presentation, so go ahead and make it look as beautiful as it tastes. Enjoy!
📋Tips
- Cook pasta al dente - Be sure to cook the pasta al dente, as it will continue cooking when combined with the sauce. This gives it a perfect, slightly firm texture.
- Cook proteins separately - Prepare each protein individually to ensure they’re cooked properly and won’t overcook in the sauce.
- Use quality ingredients - Carbonara is a simple dish, so high-quality ingredients make a noticeable difference.
- Reserve pasta water - Save some pasta water to add to the sauce later. No need to salt the pasta water, as the other ingredients bring enough saltiness.
- Black pepper - Freshly ground black pepper is key here, bringing bold flavor that enhances the creamy sauce and proteins.
- Check chicken temperature - Use a thermometer to ensure chicken reaches a safe internal temperature after cooking in a skillet.
- Shrimp - Shrimp cooks fast—about 1 minute per side should do it!
- Low-carb option - For a low-carb twist, use cooked quinoa instead of pasta and skip breading the chicken, although this will alter the dish’s flavor.
- Flavor - Aim for a well-seasoned dish with a naturally salty, ultra-creamy sauce.
- Lighten it up - Try using ground chicken, ground turkey, or plain chicken breast instead of shrimp and breaded chicken.
- Pancetta and black pepper - Pancetta pairs well with lots of black pepper. If available, use guanciale cut into thick, fatty strips for a creamy sauce when combined with pasta water.
Tip
Just like with salmon recipes, opt for wild-caught shrimp over farmed shrimp if possible.
Wild-caught shrimp, raised in their natural ocean environment, usually have better flavor due to their natural diet
Storage Instructions
- 🍱To Store. Store the carbonara pasta in an airtight container for up to 3-4 days. If you can, keep the panko chicken separately as it will become soggy quickly.
- 🥶Freezing. You can freeze the pasta dish but pasta doesn’t freeze well as well as the shrimp or breaded chicken that has been tossed in the sauce. Once thawed, the shrimp may become overly soft, rubbery, and mushy. The sauce will separate and even with an added extra cream or broth, it won't be as fresh.
- 🔥To Reheat Leftovers. Reheat on the stove or microwave adding some more broth or water as the pasta will absorb all of it while it sits. Reheat on lower heat until the sauce warmed through and starts to simmer.
👪Serving Suggestions
Carbonara pasta is a rich and flavorful dish that is already a filling and satisfying meal on its own, so don't feel like you need to serve too many side dishes here.
For a wholesome dinner, a simple recipe for leafy green salad and some crusty bread would be enough. Here's what we love:
- Salad - light olive oil-based dressing salad with lettuce, cucumbers, tomatoes. Or Caesar Salad, vinegary cucumber salad or Mediterranean salad.
- Garlic bread - or simple crusty bread to dip in the leftover sauce.
- Roasted vegetables - broccoli, asparagus, corn, brussel sprouts, carrots.
🤷Frequently Asked Questions
Classic Italian carbonara sauce typically consists of eggs, black pepper, cheese (pecorino Romano or parmesan), and pancetta (or guanciale).
Alfredo sauce consists of cream, butter, and parmesan cheese, while carbonara sauce consists of eggs, Pecorino Romano cheese, and pancetta.
Chicken alfredo is made with chicken while carbonara is traditionally made with pancetta or bacon, although some variations also include chicken and shrimp.
Alfredo sauce is a heavier sauce made with heavy cream while carbonara sauce is lighter with a silkier texture from the use of eggs.
This dish pairs well with steamed greens, Italian breadsticks, roasted vegetables, or a light green salad.
Cooking the pasta al dente is key for carbonara. The pasta must be firm to the bite, especially since it will continue to cook before it reaches the plate!
Carbonara is technically neither a white sauce nor a cheese sauce. While it contains cheese, it’s not made primarily with cheese.
Likewise, while some carbonara sauces contain cream, it’s not a traditional white sauce since it doesn’t include a roux (a combination of flour and melted butter).
⏲️ Recommended Equipment
- Nonstick Skillet or Dutch Oven Pot
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Whisk
Easy Pasta Recipes
- Ramen With Vegetables
- Best Crock Pot Mac and Cheese
- Spicy Vodka Pasta
- Chicken Pasta Bake With Alfredo Sauce
- Pasta Fazool
- Chipotle Chicken Pasta
📖Recipe
Panko Chicken Carbonara and Shrimp Pasta (No cream)
Ingredients
For Creamy Pasta
- 8 oz fettuccine, or spaghetti pasta
- 1 cup parmesan cheese, or pecorino
- ½ cup brown onion, diced
- 1 garlic cloves, minced
- 11-12 large shrimp, about 11 oz
- 1 large chicken breast , butterflied, about 10 oz
- 1 tablespoon olive oil , or neutral cooking oil your choice
- 1 cup pancetta , diced, or more traditional Guanciale or fatty bacon
- 3 egg yolks
- ½ cup bell pepper, sliced medium thick
- black pepper, to taste
For Breading
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 large egg
Instructions
- Veggies: In a large saucepan, add a tablespoon of olive oil. Let the onions and bell peppers sizzle together over medium-high heat until they're almost softened. Give them a good stir every now and then. Set aside.
- Shrimp: Sprinkle some salt and black pepper on the shrimp and toss them in the skillet with minced garlic. Cook the shrimp until they turn a beautiful pink color. Once they're done, set them aside on a plate and cover with aluminum foil to keep them warm and juicy while you cook the rest of the dish.
- Panko chicken: In a small mixing bowl, whisk the egg. In another bowl, combine flour and panko breadcrumbs with a pinch of salt. Dunk the chicken pieces in the egg, then roll them in the panko-flour mixture until fully coated. Add a bit more oil to the skillet and cook the chicken pieces for 3-4 minutes on each side until they’re golden brown and crispy. Once done, transfer them to a plate with paper towels to soak up any excess oil.
- Egg yolks: In a medium bowl, whisk together 2 egg yolks, parmesan cheese, and a splash of pasta cooking water. You'll know the mixture is ready when it starts to thicken but remains pourable. Set aside.
- Pasta: Cook pasta al dente in a pot with water, without adding salt. Don’t drain the pasta just yet; you’ll need the "wet pasta" for the next step. Reserve 1 cup of the cooking water separately.
- Pancetta: While the pasta is cooking, take a new large, clean skillet (large enough to fit the entire dish later) and cook the pancetta with black pepper to taste over medium-low heat (no oil needed). In traditional carbonara, chefs are generous with black pepper when frying pancetta or bacon. Set half of the cooked pancetta aside for garnish.
- Combine pasta: Use kitchen tongs to transfer the cooked pasta into the skillet. Don’t drain it first—you’ll want a bit of that starchy cooking water to help bind everything. If the sauce is too thick, add a splash or two of the reserved pasta water until you reach the perfect consistency, being careful not to add too much. Stir until the pasta is coated and all the flavors are melded together perfectly.
- Assemble: Stir in the bell peppers and onions, then top with the panko chicken and garlicky shrimp. Pile them high on top of the pasta, and garnish with freshly chopped parsley and black pepper. This dish is all about flavor and presentation, so make it look as beautiful as it tastes. Enjoy!
Rita
Just a few steps and prep involved but it is so worth it to enjoy a satisfying restaurant quality dish from the comfort fo your home!
Maria
Used bow tie pasta instead, delicious!!